Directions

Line bottom of 4 (4-ounce) ramekins or custard cups with round of wax paper; grease.

In medium microwave-safe bowl, microwave butter and chocolate on HIGH (100%) 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla.

Spoon batter evenly into ramekins. Top each with 1 tablespoon peanut butter; press down to cover peanut butter with batter. Refrigerate 1 hour or until ready to bake.